Honey mustard-glazed salmon with squash purée, garlic kale and avocado salsa

Honey mustard-glazed salmon with squash purée, garlic kale and avocado salsa

By
From
Anxiety & Depression
Serves
2

This dish was inspired by a glorious creation I had in a well-known southern California seafood restaurant chain. Such a beautiful combination of flavours and almost every important nutrient for the health of the nervous system.

Ingredients

Quantity Ingredient
2 salmon fillets
2 teaspoons honey
1 teaspoon mustard
2 teaspoons soy sauce
1/2 onion, finely chopped
4 teaspoons olive oil
sea salt
1/2 butternut squash, peeled and chopped
300ml vegetable stock, (you may not need it all)
4 large handfuls chard, shredded
2 garlic cloves, finely chopped
1/2 very ripe avocado
4-5 cherry tomatoes, chopped
1 teaspoon balsamic vinegar

Method

  1. Preheat the oven to 200°C.
  2. Place the salmon in a small roasting tin. Make the glaze by mixing the honey, mustard and soy sauce together with 2 teaspoon of water. Pour the glaze over the salmon and roast at the top of the hot oven for about 20 minutes. Keep checking it regularly and spoon back over any glaze that has run off the salmon. It will caramelise more and more as the cooking continues.
  3. Sauté the onion in 2 teaspoons of the olive oil, with a pinch of sea salt, until it softens. Add the squash and enough stock to partially cover. Simmer for about 15 minutes, until softened. Transfer to a blender or food processor and purée.
  4. Stir fry-the greens and garlic in the remaining 2 teaspoons of olive oil for around five minutes, until the greens wilt. Chop the avocado and add the tomatoes and balsamic vinegar to make a salsa.
  5. Place a serving of purée and a serving of greens side by side. Top with the salmon, then place a couple of teaspoons of the salsa on top.
Tags:
health
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